Quick & Easy Coriander Crab Cakes

WORDS:: Chyka Keebaugh

PHOTOS:: Lisa Atkinson

These tasty little morsels always look so tricky to make. But you'll be surprised that they're really so simple. And delicious.

Crab meat is a beautiful flavour, and when mixed in with crunchy spring onions and fresh coriander, you can't go wrong. These cakes are a perfect pre-dinner snack for a summer evening with friends, or you can make a more substantial size and turn them into burgers for a casual backyard meal. Whichever way you choose, share them around with friends and a cold glass of something crisp, and it will be smiles all around.

Ingredients::

3 x 170g cans crab meat, drained

1 1/2 cups fresh white breadcrumbs

1/2 cup coriander leaves, finely chopped

1/2 cup mint leaves, finely chopped

Three spring onions, thinly sliced

Two limes, rind finely grated, juiced

1 egg

Two tablespoons sour cream

Two tablespoons olive oil

1 avocado

Lime wedges, to serve

Method::

Line two baking trays with baking paper. Combine crab meat, breadcrumbs, two tablespoons coriander, two tablespoons mint, onions, lime rind and two tablespoons of lime juice in a large bowl. Whisk egg and sour cream in a jug. Add to crab mixture. Season with salt and pepper. Using clean hands, mix to combine.

Preheat oven to 140°C. Heat oil in a non-stick frying pan over medium heat until hot. Cook crab cakes, six at a time, for 2 minutes each side or until lightly golden. Transfer to other prepared baking tray. Keep warm in the oven while cooking remaining crab cakes.

Chop or mash avocado. Add remaining coriander, mint and one tablespoon of lime juice. Mix well. Spoon a dollop of mixture onto each crab cake. Top with lime wedges. Serve hot or cold.